A Lombard recipe that mimics the fish recipe of the same name. The phrase ‘in carpione’ refers to food that is partially pickled by being cooked in vinegar, or at least has enough vinegar added to raise the level of acidity to the point when fermentation is naturally delayed. Many different kinds of food get treated in this way, not only in Lombardy, but in other areas of north-west Italy, and they reflect a time when refrigerators were not commonplace in every kitchen.
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